Poached Egg And Arugula Rice Bowl With Harissa

• 4 Eggs
• 1 cup Cooked basmati rice
• 1 cup Arugula (packed)
• 1/2 acorn squash thinly sliced (or other winter squash such as delicata)
• 2 teaspoons Olive oil
• Salt (to taste)
• Pepper (to taste)
• 1 teaspoon Cumin
• 3 Scallions (thinly sliced)
• 1 tablespoon Harissa or more/less depending on taste (homemade is best but store bought will work too)

1. Preheat oven to 425. Toss thinly sliced squash with olive oil, salt, pepper and cumin. Spread out on a parchment paper lined baking sheet and bake for 20-25 minutes until squash begins to crisp.
2. Meanwhile, assemble your rice bowls. Place arugula in the bottom of your bowls. Mix rice and harissa together and add rice on top of the arugula. Top rice with squash slices.
3. Fill a medium sized sauce pan half-way with water and bring to a low and slow simmer. Once the water is simmering, crack one egg at a time into a small bowl and slowly and carefully slip the eggs into the water. Be careful not to plop it in as you want the egg to stay in tact and you definitely don't want the yolk to break. Repeat with remaining eggs. Cook for 3 minutes or more depending on how done you like your poached eggs. I like mine to run over the delicious rice and create a kind of "sauce."
4. Remove eggs one at a time with a slotted spoon and place on a paper towel lined plate to drain. Gently blot dry. Top your rice bowls with your poached eggs. And if you like spice, go ahead and put a little extra harissa on top your eggs.
5. All that's left to do is enjoy!

eggs, basmati rice, arugula, acorn, olive oil, salt, pepper, cumin, scallions, depending

Taken from food52.com/recipes/52987-poached-egg-and-arugula-rice-bowl-with-harissa (may not work)